What I love about this version of chili is how fresh and clean it tastes. I like choosing beans that are high in dietary fiber for the increase in calorie burn, then I don’t feel as guilty when I cover my chili in sour cream and cheese, (and have seconds).
Black Bean & Garbanzo Bean Chili
1/2 Lb Ground beef 20/80
1 can garbanzo beans
1 can black beans
1 can petite diced tomatoes
1 can RO*TEL Original (Diced Tomatoes & Green Chilies
1 onion diced
1 bell pepper diced
1 clove garlic minced
1 Tbs McCormick Perfect Pinch Mexican
2 tsp ground cumin
2 cups chicken stock
In a stock pot brown ground beef making sure to break it up into small bits. Add diced pepper and onion and cook for 2 minutes. Next add garlic and cook additional 2 minutes. Drain and rinse beans, and tomatoes then add to ground beef. Add spices and chicken broth and cook additional 10 minutes.